Toasted Pumpkin Seed Muffins

Toasted Pumpkin Seed Muffins, pumpkin muffins, fall dessert inspiration, fall baking,

On a lazy morning there’s nothing better than baking homemade muffins for breakfast (and the smell of pumpkin in the air). These toasted pumpkin seed muffins are a favorite this time of year since it’s full of that pumpkin flavor. There are plenty of ways to make pumpkin muffins, but I kept it simple and just added toasted pumpkin seeds on the top for an extra crunch.

pumpkin puree, baking


3 1/2 Cups – Flour

1 tsp. Salt

2 1/2 tsp. Ground Cinnamon

1/2 tsp. Baking Soda

2 tsp. Baking Powder

2 Cups – Pumpkin Puree

1 Cup – Sugar

3 Large Eggs

1 1/2 Buttermilk

1/4 Cup – Pumpkin Seeds


Toasted Pumpkin seeds

1. Preheat oven to 375. Coat your muffin pan with oil or cooking spray.

2. Mix together – flour, salt, cinnamon, baking soda and baking powder.

3. In another bowl mix together – pumpkin and sugar. Mix in eggs, one at a time,  pour in buttermilk and mix until fully combined.

4.  Pour pumpkin mixture into the flour mixture. Stir together until fully combined.

5. Fill each muffin cup 1/3 of the way and bake for 15 -20 minutes, based on your oven temperature.

6. Enjoy!

 breakfast muffins, snack, fall food inspiration

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